Taco Soup Recipe
User Reviews
5
Taco Soup Recipe
Description
This Taco Soup recipe uses a mix of canned beans, chili with beans, canned corn, tomato sauce, diced tomatoes, and diced green chiles as a base, enriched by Ranch dressing mix and taco seasoning to impart the characteristic spicy and savory notes. The combination simmers with beef broth and water to create a thick, flavorful soup that blends well with the variety of beans and vegetables.
The method simply involves combining the ingredients in a pot, bringing them to a boil, then reducing to a simmer for 15 minutes, encouraging the flavors to mingle and the soup to thicken slightly. The inclusion of optional toppings such as sour cream, shredded cheese, fresh cilantro, and crushed tortilla chips adds freshness, creaminess, and crunch to the dish.
This soup serves well as a warming meal on its own or alongside simple sides. It can be prepared in advance, reheated gently, or cooked in a slow cooker for convenience. The recipe also freezes well, allowing for meal planning or easy leftovers.
Make-ahead tips include refrigerating up to two days and reheating on the stove or in a crockpot. When freezing, use a suitable container and reheat thoroughly.
Ingredients
- 3 (15-ounce) cans chili with beans
- 1 (15-ounce) can black beans drained and rinsed, canned
- 1 (15-ounce_ can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can corn
- 1 (4-ounce) can diced green chiles
- 3 tablespoons Ranch dressing mix or 1 packet
- 3 tablespoons taco seasoning or 1 packet
- 1½ cups beef broth low-sodium
- ½ cup water
Toppings
- sour cream chopped green onions and fresh cilantro, optional
- tortilla chips
- shredded cheese
- green onion
- cilantro
Instructions
- Combine all ingredients in a large pot and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Serve warm with your desired toppings.
Notes
- This soup can be made 1–2 days ahead and stored in an airtight container in the refrigerator.
- For slow cooker preparation, combine all ingredients and cook on high for 2–3 hours or low for 6–7 hours.
- Freezing instructions: Prepare the soup, freeze in a freezer-safe container, and reheat from frozen in a slow cooker or thaw overnight and heat on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 21kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 584mg | 24% |
| Potassium | 93mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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